Ingredients
2 boneless skinless chicken breast halves (4 ounces each)1 cup reduced-sodium chicken broth1 cup stewed tomatoes, cut up1/2 cup tomato sauce1 small green pepper, chopped1 tablespoon chopped green onion1 garlic clove, minced1-1/2 teaspoons chili powder1/2 teaspoon ground mustard1/4 teaspoon pepper1/8 teaspoon garlic powder1/8 teaspoon onion powder2 tablespoons all-purpose flour1/4 cup cold waterHot cooked pastaShaved Parmesan cheese, optional
Preparation
Place chicken in a 1-1/2-qt. slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken. Cover and cook on low until chicken is tender, 3-4 hours. Remove chicken and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with chicken and pasta. If desired, top with shaved Parmesan cheese.
